Mojama de Atun is an Andalucian delicacy; loin of tuna cured in salt for two days it is then washed and left to dry using an authentic natural dryer which is left open to the winds from the Strait of Gibraltar. Herpac, the producer, pride themselves on their dedication to time-honoured traditions and artisan practice. There are no other ingredients other than salt, time and cool Atlantic breezes that go into the making of this product and, of course, the expertise of the men and women at Herpac. Mojama is sliced thinly, like a serrano ham and is traditionally served dressed with olive oil and, tomatoes and lemon juice. It's flavour is at once both salty and sweet and makes a unique tapas.
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